My latest discovery is spaghetti squash. I have always heard how good (and good for you) it is but was intimidated by its appearance. This past week I decided it was time to broaden my horizons and give it a shot. By the time it was roasted and on my plate I felt like a very silly girl. It is quiet simply one of the quickest and easiest dishes I have ever prepared. This particular recipe comes to us complements of www.marthastewart.com.
Spaghetti Squash With Garlic
Prep Time 15 Minutes
Total Time 1 hour, 15 minutes
Yields 4 servings
2 spaghetti squash (2 pounds each)
2 tablespoons olive oil
2 cloves garlic, slivered
Coarse salt and ground pepper
1. Preheat oven to 400 degrees. With a fork prick squash several places. Place on a rimmed baking sheet, bake until soft to the touch, about 1 hour.
2. When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands.
3. In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 4 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.
Cook's Note - Holding squash half over a wide bowl, use a fork to scrape the flesh into long, thin strands.